<?xml version="1.0" encoding="UTF-8"?>

<recipeml version="0.5">
  <recipe>
    <head>
      <title>3-Step Blueberry Cheese Cake</title>
      <categories>
        <cat>Desserts</cat></categories>
      <yield>8</yield></head>
    <ingredients>
      <ing>
        <amt>
          <qty>2</qty>
          <unit>packages</unit></amt>
        <item>8oz cream cheese</item></ing>
      <ing>
        <amt>
          <qty>1/2</qty>
          <unit>cups</unit></amt>
        <item>Sugar</item></ing>
      <ing>
        <amt>
          <qty>1/4</qty>
          <unit>teaspoons</unit></amt>
        <item>Vanilla</item></ing>
      <ing>
        <amt>
          <qty>2</qty>
          <unit/></amt>
        <item>Eggs</item></ing>
      <ing>
        <amt>
          <qty>1</qty>
          <unit/></amt>
        <item>9oz graham cracker crust</item></ing>
      <ing>
        <amt>
          <qty>1</qty>
          <unit>can</unit></amt>
        <item>Blueberry pie filling</item></ing></ingredients>
    <directions>
      <step>  Mix cream cheese, sugar, vanilla until smooth and creamy. Add eggs and mix
  well. Pour into pie crust. Spoon 1/4 to 1/3 of pie filling on to top.
  Gently swirl with toothpick. Bake at 350 degrees for 40 minutes or until
  center is set. Cool to room temperature and then refrigerate. Serve topped
  with remaining pie filling.
  
  From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
 
</step></directions></recipe></recipeml>
